Spoon Bread Casserole\r\n3\/4 cup yellow corn meal\r\n4 cups milk, scalded\r\n1 tsp. salt\r\n3 Tbsp. sugar\r\n2 Tbsp. butter\r\n2 eggs, separated\r\n1\/2 lb. cheddar cheese, cubed\r\n1 lb. precooked sausage or ham\r\nBell pepper, optional\r\nStir corn meal into scalded milk, stirring constantly.\r\nAdd salt, sugar and butter.\r\nCool.\r\nAdd well-beaten egg yolks and 1\/2 chopped bell pepper.\r\nBeat egg whites until stiff peaks form.\r\nFold in egg whites and pour mixture into a buttered baking dish.\r\nBake at 350\u00ba for 25 minutes.\r\nPress meat and cheese into bread and bake an additional 15 minutes.\r\n\r\nA&P Meatballs\r\n2 lbs. ground beef\r\n1 can tomatoes or tomato sauce\r\n1 cup fine bread crumbs\r\n1 egg\r\n1 1\/4 tsp. salt\r\n2 tsp. finely chopped onion\r\n8 slices bacon, cut in half\r\n1\/2 cup sour cream\r\nCombine beef, tomatoes, bread crumbs, onion, egg, salt and onion.\r\nForm into 16 balls.\r\nWrap each meatball in bacon and place seam side down in pan.\r\nBake at 350\u00ba for 45 to 60 minutes.\r\nDrain excess grease.\r\nStir sour cream into pan juices.